Smartphone Application Using a Visual Programming Language to Compute Drying/Solar Drying Characteristics of Agricultural Products

Amer, Baher M. A.; Chouikhi, Houssam

doi:10.3390/su12198148

Cited by 6 publications

(5 citation statements)

References 22 publications

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“…, 2021; Sharma et al. , 2021; Amer and Chouikhi, 2020), hence no relevant records from this continent.…”

Section: Resultsmentioning

confidence: 99%

“…Strikingly, there were no authors or applications from Australia, China, Japan and Russia among the main countries involved in relevant research. In addition, some scholars did not register their African affiliations as first in their papers, like Karar and Amer from Egypt, Dhir from South Africa and Chouikhi from Tunisia (Karar et al, 2021;Sharma et al, 2021;Amer and Chouikhi, 2020), hence no relevant records from this continent.…”

Section: Mobile Applicationsmentioning

confidence: 99%

“…The use of pesticides could be more reasonable based on the detecting data and the suggestions issued to the farmer. To improve the drying calculation, a mathematical model was developed to avoid mistakes during the food drying process (Amer and Chouikhi, 2020). Manufacturers could monitor the moisture content of food with higher accuracy to ensure product quality, leading to less food waste.…”

Section: Mobile Applicationsmentioning

confidence: 99%

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Mobile applications to reduce food waste in supply chains: a systematic literature review

Hong,

Jaegler,

Gergaud

2023

BFJ

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PurposeWith the launch of mobile applications to reduce food waste, this study reviews scholarly articles to answer the questions: (1) What research topics are extensively discussed in relation to food waste mobile applications (FWMA)? (2) How do these applications impact food waste and food poverty? (3) At which stage of the supply chain are digital applications employed?Design/methodology/approachThis paper conducts a systematic literature review of scholarly articles on the topic of mobile applications and food waste to answer three research questions.FindingsThe article provides a definition of mobile applications to reduce food waste. Most published studies on mobile applications are from developed countries. Over half of the applications address procurement and consumption along the supply chain. The applications are categorized by food saving method and used in studies on innovation management, platform relations and performance, the supply chain activities impacted and platform acceptance.Research limitations/implicationsThe articles and applications analyzed suggest more quantitative studies. A wider range of cases in diverse cultural settings is needed, as well as analyses of the factors influencing the development, performance and market acceptance of platforms.Originality/valueThis study is the first study to systematically review the relevant scholarly contributions related to mobile applications, an innovative practice that helps reduce food waste. It allows making an initial progress report on the research carried out.

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“…, 2021; Sharma et al. , 2021; Amer and Chouikhi, 2020), hence no relevant records from this continent.…”

Section: Resultsmentioning

confidence: 99%

Section: Mobile Applicationsmentioning

confidence: 99%

Section: Mobile Applicationsmentioning

confidence: 99%

See 1 more Smart Citation

Mobile applications to reduce food waste in supply chains: a systematic literature review

Hong,

Jaegler,

Gergaud

2023

BFJ

View full text Add to dashboard Cite

show abstract

“…In the event that a Wi-Fi connection was not found, STH often attempted to reconnect and find an available internet connection. The interface and data display on the Android-based smartphones the MIT App inventor programmed were adjusted to the flowchart [42], [43]. The feature that could be accessed on this interface was the data of STH parameters and the graph of the measurement results in real-time.…”

Section: Methodsmentioning

confidence: 99%

Optimization of Soil Temperature and Humidity Measurement System at Climatology Stations with IoT-Based Equipment

Yulkifli,

Nofriandi,

Sari

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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Temperature and humidity are important weather parameters that require close observation due to their importance across various fields, including agriculture. Apart from the use of automatic weather system (AWS), the station of meteorology and climatology also relies on conventional devices to observe these parameters, but they have been proven to be inefficient, imprecise, and prone to systematic errors. The alternative AWS consists of several sensors with different functions, allowing for more accurate measurements, but it also has one major limitation. This includes its inability to carry out measurements with the sensors when one of them is damaged. Therefore, this study aims to develop high-precision soil temperature and humidity (STH) monitoring equipment using the DHT11 sensor module. The equipment consisted of a box containing a series of device builder electronics. The building electronics circuit contained a DHT11 sensor, NodeMCU ESP8266 microcontroller, an on/off switch, and a reset button. The results of measurements of temperature and humidity often appeared on the smartphone. The DHT11 sensor detected the soil parameters, which were processed by the NodeMCU ESP8266. The data obtained were then sent to the Thingspeak server, where they could be accessed on a smartphone. The developed equipment showed good performance with accuracies of 98.201%, 97.330%, 98.982%, 98.973%, and 99.649% in measuring STH at each depth, while values of 98.487% and 98.587% were obtained for humidity measurement. Furthermore, precision values of 99.93% and 99.95 were recorded for the measurement of temperature and humidity

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“…Drying foods is an essential process for food security and sustainability [1] that depends on the heat and mass transfer process to reduce the moisture content of the final dried products below the critical level and induce physicochemical changes [2].…”

Section: Introductionmentioning

confidence: 99%

Monitoring Temperature Profile and Drying Kinetics of Thin-Layer Banana Slices under Controlled Forced Convection Conditions

2023

Self Cite

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The drying kinetics of banana slices were examined in a forced convection dryer using an infrared camera to monitor the temperature profile and drying kinetics under control conditions. The air temperature was tested at 40 °C, 50 °C, 60 °C, and 70 °C and the air velocity at 0.2 m/s, 0.5 m/s, and 0.75 m/s, with initial moisture contents of the banana ranging from 76–80% wet basis. The thicknesses of the banana slices being dried were 2, 4, 6, and 8 mm. The optimum drying conditions for the highest drying rate and best color were found to be a temperature of 70 °C, an air velocity of 0.75 m/s, a low relative humidity of 5 to 7%, and banana slices with a thickness of 2 mm. As the air temperature increased, the drying rate and shrinkage also increased. Shrinkage varies concerning moisture loss, and the reduction in radial dimension of banana slices was around 17–23% from the original slice before drying. An empirical mathematical equation was derived by applying the technique of multiple linear regression analysis to the whole dataset of the many experiments of the experimental work. The moisture diffusivity was between 7.88 × 10−10 to 1.04 × 10−10 m2/s, and the average activated energy of the banana was 34.29 kJ/mol. The experimental data were used to fit the drying models. The Midilli model was predicted to produce the closest results to the experimental data.

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Smartphone Application Using a Visual Programming Language to Compute Drying/Solar Drying Characteristics of Agricultural Products

Cited by 6 publications

References 22 publications

Mobile applications to reduce food waste in supply chains: a systematic literature review

Mobile applications to reduce food waste in supply chains: a systematic literature review

Optimization of Soil Temperature and Humidity Measurement System at Climatology Stations with IoT-Based Equipment

Monitoring Temperature Profile and Drying Kinetics of Thin-Layer Banana Slices under Controlled Forced Convection Conditions

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